Sous Vide Brisket Recipe

Have you ever had brisket? It’s delicious. A tender, juicy piece of meat that melts in your mouth. But have you ever had sous vide brisket? If not, you’re missing out.

Sous vide is a method of cooking that uses low heat and airtight bags to cook food evenly. The end result is a perfectly cooked piece of meat, every time. And sous vide brisket is no exception.

So if you’re looking for an easy way to make the perfect brisket, look no further than sous vide. You won’t be disappointed!

Table of Contents

Why Cook Brisket Sous Vide?

Cooking brisket sous vide has several advantages.

1. It’s challenging to overcook brisket. The low temperature and even heat of sous vide cooking means that your brisket will never get dry or tough.

2. You can cook the brisket ahead of time and then reheat it before serving. This is perfect for entertaining, as it takes the stress out of having to cook the meat right before your guests arrive.

3. Sous vide brisket will always be tender and juicy. The low temperature ensures that the meat stays moist, while the long cooking time allows the tough connective tissue to break down, resulting in a tender piece of meat.

Sous Vide Brisket Temperature and Time

The ideal sous vide brisket temperature is between 140°F (60°C) and 160°F (71°C).

At these temperatures, the brisket will be tender and juicy. The lower temperature will result in a more tender brisket, while the higher temperature will result in a juicier brisket.

I generally prefer to cook my brisket at 150°F (65°C), as it results in a perfect balance of tenderness and juiciness.

The cooking time for sous vide brisket will depend on the size and thickness of the meat. A 1-inch (2.5 cm) thick brisket should be cooked for 24-48 hours, while a 2-inch (5 cm) thick brisket should be cooked for 48-72 hours.

If you’re not sure how long to cook your brisket, I recommend starting with the lower end of the cooking time range. You can always cook it for longer if it’s not tender enough.

Flat Cut or Point Cut?

There are two main types of brisket: the flat cut and the point cut. The flat cut is the more popular of the two, as it’s cleaner and easier to cook.

The point cut is a bit fattier, but it’s also more flavorful. If you’re looking for maximum flavor, go with the point cut. If you’re looking for an easier cook, go with the flat cut.

I generally prefer the point cut for sous vide, as it’s more forgiving and has a richer flavor. But both types of brisket will work well.

Sous Vide Brisket Seasoning

As with any piece of meat, you’ll want to season your brisket before cooking it. I like to keep the seasoning simple, using just salt, pepper, and garlic powder.

If you want to get a bit more creative, you can add other herbs and spices to the mix. Just be careful not to go overboard, as you don’t want to overpower the flavor of the meat.

Should I Inject a Brine?

Injecting a brine into your brisket is a great way to add flavor and keep the meat moist.

To inject a brine, simply mix together some beef stock, apple cider vinegar, Worcestershire sauce, and bay leaves. Then use a syringe or turkey baster to inject the mixture into the brisket.

I generally don’t inject a brine, as I find that the flavors can be a bit overwhelming. But if you want to try it, go for it!

To Smoke or Not to Smoke?

Brisket cooked over a real Texas-style hardwood pit gets a thick, flavorful crust on the outside. This is known as the “bark”, and it’s one of the things that makes brisket so delicious.

However, this bark is not necessary, and your brisket will be just as tasty without it. If you’re short on time, or if you don’t have a smoker, you can skip the smoking step altogether.

The only downside to skipping the smoke is that your brisket won’t have that signature flavor. But it will still be tender, juicy, and delicious.

When it comes to smoking, I like to use hickory wood. But you can really use any type of hardwood that you like. Just make sure that it’s properly seasoned and free of chemicals.

Method 1: Using Liquid Smoke

If you don’t have a smoker, or if you’re short on time, you can use liquid smoke to flavor your brisket.

To do this, simply add a few drops of liquid smoke to the beef stock that you’ll be using for the sous vide bath. The longer you cook the brisket, the more smoke flavor it will absorb.

I generally recommend cooking the brisket for at least 48 hours to get a good smoky flavor. But if you want a stronger flavor, you can cook it for up to 72 hours.

Method 2: Using Live Smoke

If you have a smoker, you can use it to flavor your brisket. Simply smoke the brisket for 2-3 hours before cooking it sous vide.

I like to use hickory wood for smoking, but you can really use any type of hardwood that you like. Just make sure that it’s properly seasoned and free of chemicals.

Smoking the brisket will give it a strong smoky flavor. If you want a more subtle flavor, you can cook the brisket sous vide for a shorter amount of time.

I generally recommend cooking it for at least 48 hours to get a good smoky flavor. But if you want a stronger flavor, you can cook it for up to 72 hours.

What About the Smoke Ring?

The smoke ring is the pinkish layer that you’ll find just below the bark of a smoked brisket. It’s caused by a chemical reaction between the smoke and the meat, and it’s perfectly safe to eat.

Some people believe that the smoke ring is an indication of a properly cooked brisket. But in reality, it has very little to do with the doneness of the meat.

So don’t worry if your brisket doesn’t have a smoke ring. It will still be delicious.

How to Sous Vide Brisket

1. Apply the Rub Evenly

Whether you’re using a simple seasoning rub or a more complex injection, it’s important to apply it evenly. This will ensure that the flavor is distributed evenly throughout the brisket.

Note: If you’re using an injection, make sure to inject it into the thickest part of the brisket. This will help to distribute the flavor evenly.

2. Seal the Brisket With Liquid Smoke (Optional)

If you’re using liquid smoke, now is the time to add it to the bag. Simply add a few drops of liquid smoke to the beef stock before sealing the bag.

3. Seal the Bag and Cook the Brisket

Once the bag is sealed, cook it in a water bath set to your desired temperature. I generally like to cook brisket at 165°F (74°C).

4. Remove the Brisket From the Bag and Let it Rest

Once the brisket is cooked, remove it from the bag and let it rest for at least 30 minutes. This will allow the juices to redistribute evenly throughout the meat.

5. Slice and Serve

When you’re ready to eat, slice the brisket against the grain and serve it with your favorite barbecue sauce.

Note: After cooking, tent the brisket with foil and allow it to rest 15 minutes, then slice it thinly with a carving knife.

6.Reheating Brisket Sous Vide

If you have leftovers, you can reheat them sous vide. Simply add the brisket to a new bag and cook it at 165°F (74°C) for 30 minutes.

7.Storing Brisket Sous Vide

Brisket will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months. When you’re ready to eat it, simply reheat it sous vide.

8. Uses for Leftover Brisket

There are endless ways to use leftover brisket. Here are a few of my favorites:

– Use it as the protein in a hearty soup or stew.

– Chop it up and add it to your favorite chili recipe.

– Shred it and use it as the filling for tacos or burritos.

– Slice it thin and use it as a sandwich filling.

– Cut it into cubes and add it to a frittata or quiche.

No matter how you choose to use it, I’m sure you’ll love these delicious sous vide brisket recipes. Enjoy!

Wine Pairings for Brisket

When it comes to wine pairings, there are no hard and fast rules. But in general, I like to pair brisket with a full-bodied red wine.

Some of my favorite pairings include:

– Cabernet Sauvignon

– Merlot

– Zinfandel

– Syrah

– Grenache

These wines are all rich and full-bodied, and they have the ability to stand up to the bold flavors of brisket. So if you’re looking for a delicious wine to pair with your meal, I would definitely recommend one of these varietals. Cheers!

How to Cook Sous Vide Brisket Recipe

Recipe Facts

– Servings: 4-6

– Prep Time: 15 minutes

– Cook Time: 48 hours

– Difficulty: Easy

Ingredients

  • 1 (4-pound) brisket
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup beef stock
  • 1/4 cup liquid smoke

Directions

1. Combine the paprika, smoked paprika, garlic powder, onion powder, black pepper, cumin, and chili powder in a small bowl and mix well.

2. Rub the spice blend all over the brisket, using your hands to massage it into the meat.

3. Place the brisket in a large resealable bag and add the beef stock and liquid smoke. Seal the bag, making sure to squeeze out as much air as possible.

4. Place the sealed bag in a water bath and cook for 48 hours at 135°F (57°C) for brisket with a tender, steak-like texture, or 155°F (68°C) for more traditionally textured brisket that falls apart when you pull at it.

Add brisket to the water bath and cover it with a lid, aluminum foil, or ping pong balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F.

5. Remove the brisket from the bag and let it rest for at least 30 minutes.

To Finish on the Stovetop:

1. Preheat the oven to 400°F (204°C).

2. Place the brisket in a large baking dish and pour the cooking liquid over the top.

3. Cover the dish tightly with foil and bake for 1 hour, or until the brisket is fork-tender.

4. Remove the foil and bake for an additional 30 minutes, or until the top is nicely browned.

5. Slice the brisket against the grain and serve with your favorite barbecue sauce.

To Finish in the Oven:

1. Preheat the oven to 350°F (175°C).

2. Place the brisket on a rack in a roasting pan and cook for 30 minutes, or until the exterior is crisp and browned.

3. Remove the brisket from the oven and let it rest for at least 15 minutes before slicing and serving.

To Finish on the Grill:

1. Preheat your grill to high heat (500°F/260°C).

2. Place the brisket on the grill and cook for 3-5 minutes per side, or until evenly charred.

3. Remove from the grill and let rest for 5 minutes before slicing against the grain and serving with your favorite barbecue sauce.

6. Slice the brisket against the grain and serve with your favorite barbecue sauce. Enjoy!

Recommended Sous Vide Brisket Temperatures

Temp and TimeResult
135°F for 36 to 72 hoursFirm and meaty, like a tender steak
155°F for 24 to 36 hoursExtra moist, with a traditional texture

Tips for the Perfect Sous Vide Brisket

1. Use a High-Quality Brisket

For the best results, you’ll want to use a high-quality brisket. Look for a brisket that has good marbling and a thick layer of fat.

2. Season the Brisket Generously

Whether you’re using a simple rub or an injection, be generous with the seasoning. The flavor will be concentrated after cooking, so you’ll want to use enough to get a good flavor.

3. Cook it Low and Slow

Brisket is a tough cut of meat, so it benefits from a long cook time. I generally recommend cooking it for at least 48 hours, but you can go as long as 72 hours if you want.

4. Let it Rest

Once the brisket is cooked, remove it from the bag and let it rest for at least 30 minutes. This will allow the juices to redistribute evenly throughout the meat.

5. Slice Against the Grain

When you’re ready to serve, slice the brisket against the grain. This will make it easier to chew and more enjoyable to eat.

TOOLS USED

-Anova Precision Sous Vide Cooker

-12 quart container for water bath

-Vacuum sealer

-Cast iron skillet (for searing)

-Sous Vide Container

FAQ’s

What size brisket should I buy for this recipe?

For this recipe, you’ll want to buy a brisket that is between 3 and 4 pounds.

Why do you need to let the brisket sit in the fridge overnight?

Letting the brisket sit in the fridge overnight allows the spice rub to penetrate the meat and flavors to meld together.

What temperature should you sous vide brisket?

For brisket with a tender, steak-like texture, cook at 135°F (57°C). For a more traditionally textured brisket that falls apart when you pull at it, cook at 155°F (68°C).

How long does it take to sous vide a brisket?

For a 3-4 pound brisket, cook for 24 to 36 hours at 135°F (57°C) or 36 to 72 hours at 155°F (68°C).

What is the best way to finish sous vide brisket?

There are several ways to finish sous vide brisket. You can finish it on the stovetop, in the oven, or on the grill.

Can you sous vide frozen brisket?

Yes, you can sous vide frozen brisket. Cook for 24 to 36 hours at 135°F (57°C) or 36 to 72 hours at 155°F (68°C).

How do you store leftover sous vide brisket?

Leftover sous vide brisket can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

What should I serve with sous vide brisket?

There are several things you can serve with sous vide brisket. Some of my favorites include roasted potatoes, grilled vegetables, and a simple salad.

Do you need to grill the brisket before serving it?

No, you don’t need to grill the brisket before serving it. However, I find that it adds a nice char and flavor to the meat.

What is the best barbecue sauce for sous vide brisket?

There are many different types of barbecue sauces out there, so it really depends on your personal preference. I like to use a simple Kansas City-style barbecue sauce.

How Do You Cook Beef Brisket in Sous Vide?

For this recipe, you’ll want to buy a brisket that is between 3 and 4 pounds. Season the brisket generously with a spice rub or injection, then vacuum seal it. Cook for 24 to 36 hours at 135°F (57°C).

Remove the brisket from the bag and let it rest for at least 30 minutes. Slice against the grain and serve with your favorite sides.

What is the difference between sous vide brisket and traditional brisket?

The biggest difference between sous vide brisket and traditional brisket is the texture of the meat. Sous vide brisket is much more tender than traditional brisket. It also has a more steak-like texture.

Traditional brisket is tougher and has a more traditional “pulled” texture. It also tends to be fattier than sous vide brisket.

How do you reheat sous vide brisket?

To reheat, simply vacuum seal the brisket and cook for 1 to 2 hours at 135°F (57°C). Remove from the bag and let rest for at least 30 minutes before slicing and serving.

Can You Sous Vide a Whole Brisket?

Yes, you can sous vide a whole brisket. Season the brisket generously with a spice rub or injection, then vacuum seal it. Cook for 24 to 36 hours at 135°F (57°C).

Remove the brisket from the bag and let it rest for at least 30 minutes. Slice against the grain and serve with your favorite sides.

How Do You Finish Sous Vide Brisket?

There are several ways to finish sous vide brisket. You can finish it on the stovetop, in the oven, or on the grill.

To finish on the stovetop, simply heat a pan over medium-high heat and sear the brisket for 1 to 2 minutes per side.

To finish in the oven, preheat the oven to 500°F (260°C) and place the brisket on a wire rack over a baking sheet. Roast for 5 to 10 minutes, or until evenly browned.

To finish on the grill, preheat the grill to high heat and Grill the brisket for 1 to 2 minutes per side.

Regardless of how you finish it, be sure to let the brisket rest for at least 30 minutes before slicing and serving.

How Long Does It Take to Sous Vide a Brisket?

For a 3-4 pound brisket, cook for 24 to 36 hours at 135°F (57°C).

Conclusion

The sous vide brisket was tender, juicy, and flavorful. I would definitely recommend it to anyone who wants an amazing brisket dish. If you are looking for a delicious and easy-to-follow recipe for your next dinner party, look no further than the sous vide method. Thanks for reading!

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